Directions:
Place chocolate in a medium bowl. Set aside. In a small saucepan, combine whipping cream, cream of coconut, vanilla, and coconut extract. Cook over medium heat until mixture boils. Add to chocolate, whisking until smooth. cover mixture, and refrigerate for at least 4 hours.

Line a baking sheet with parchment paper. Set aside. Remove chocolate mixture from refrigerator. Using a 1-inch spring-loaded scoop, scoop mixture into portions. Use hands to roll portions into balls. Place balls on prepared baking sheet. Freeze for 30 minutes.

In a microwave-safe bowl, melt candy coating on 100% power in 30-second intervals until melted, stirring between intervals. Using two forks one to lift and the other to balance, carefully dip truffles in candy coating. Return truffles to prepared baking sheet. Sprinkle with desired amount of flaked coconut. Freeze until set, approximately 15 minutes. Store in an airtight container between layers of parchment paper for up to 3 days.

Ingredients:
1 c. (2 sticks) butter, softened
1 lb. powdered sugar
1 c. peanut butter
10-12 graham cracker sheets (I just used one whole “sleeve” of graham crackers and didn’t actually count how many were in there . . . so it is just a guess that there are 10-12 whole crackers)
Dipping chocolate, melted

Directions:
Put graham crackers in a food processor or plastic Ziploc bag and beat until they are finely crushed. Mix butter, powdered sugar, peanut butter, and graham crackers together in large bowl. Roll into 1″ balls. Place rolled balls on large cookie sheet (I lined my cookie sheet with parchment paper) and stick in the freezer for about 20 minutes. In the meantime, melt dipping chocolate. Once the peanut butter balls have set up, dip in chocolate and place back on cookie sheet. Let set up before serving/sharing with neighbors (but you can pop a few in your mouth just to test them and make sure they are safe to eat- it’s a chance that I am always willing to take).

Makes 6-7 dozen truffles.

You can also make these look like a Reese’s peanut butter cup- purchase mini-cupcake holders or candy paper cups on a large tray. Pour a small spoonful of chocolate in the bottom of each cup, add a flattened peanut butter ball in the middle, then pour a little more chocolate on top to cover it up.

photo from Kim at Liv Life

Orange Butter Cookies with Grand Marnier Glazefrom Kim at Liv Life which she adapted from Fine Cooking, pg. 93, October 2010

In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and zest on medium speed until well blended, about 2 minutes. Add the egg yolks one at a time, mixing until blended after each addition. Add the vanilla extract along with the last yolk. Mix until well blended, about 1 minute. Add the flour mixture and mix on low speed until moist clumps form, about 1 minute.

Turn the dough out onto a work surface and divide into 2 equal piles on sheets of plastic wrap. Using the plastic as an aid, knead into a smooth dough, shape into flat 5-inch disks, and wrap in the plastic. Refrigerate until chilled, about 30 minutes. (The dough can be refrigerated for up to 3 days or frozen for up to 1 month.)

Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners.

Working with one disk at a time, roll the dough between lightly floured parchment or on a floured surface to about 1/4 inch thick. Dust with additional flour as needed. Using a 2-1/2-inch cookie cutter, cut out shapes. Arrange them about 1 inch apart on the cookie sheets. Gather, re-roll, and cut the dough scraps up to 2 more times.

Bake cookie for 9 to 13 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes, then remove to a wire rack to cool completely. In a medium bowl, combine the confectioners’ sugar, Grand Marnier, cream, zest, and salt. Mix until well blended and smooth. If necessary, add more cream a few drops at a time for a thin, spreadable consistency.

Top each cookie with about 1/2 tsp. of the glaze, using the bottom of the measuring spoon to spread the glaze to within 1/4 inch of the edge. Let sit at room temperature until the glaze is set, about 2 hours. Serve the cookies immediately or store in an airtight container at room temperature for up to 3 days.

Directions:
Preheat oven to 350 degrees. In a large bowl, combine all ingredients at low speed until dry ingredients are moistened and dough is thoroughly mixed. I like to use my hands which are my best tools.

Drop dough by rounded tablespoonfuls 2″ apart onto ungreased cookie sheets. Dip the base of the flat-bottomed glass into water and press each of the cookies to about 1/2″ flat.

Bake at 350 for 9-12 minutes. You can do the toothpick trick to ensure they’re done. Cool two minutes on cookie sheets, then remove to wire racks to cool. Then after they’ve completely cooled, frost them with Betty Crocker canned white icing and drizzle with red and pink sprinkles or whatever decoration you like.Other Variations: If you’re using chocolate cake mix, add 2 tbsp. water along with egg.

You can stir in chocolate chips, coated candy pieces, chopped nuts, or oatmeal. Frost the cookies, using canned frosting, or make sandwich cookies by spreading frosting between two cookies.